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My favorite mushroom recies are both medieval! 

First, from Libro del Coch, a cookbook by Rupert de Nola, in 1529:

"Most perfect and good mushroom tart"

If you want to make a strained mushroom tart, take whole peeled mushrooms which have been washed well, cut them into large pieces and squeeze out the water. Take salted lard, which has been melted and strained and put the mushrooms to fry in it, add enough water that they don't scortch. When they are just cooked take them out of the pan and put into a basin and mix them with a quantity of cheese and eggs.

My redaction: I use dried mushrooms (available in the produce dept of Safeway), soak to reconstitute them. Drain (keep the water- really good for rice dishes or to boil needles!), chop them up, and lightly sautee. Then I mix them with 3 eggs and two cups of grated white cheese (I usually cheat and use the pre-grated 'Four Italian cheese blend'), and put into a 9" pie shell. Bake at 350 for about half an hour, until browned. The it cool before cutting.

Second, from the 14th c. English text "Forme of of Cury":

"Funges"

Take funges and pare hem clene and dyce hem. Take leke and shred hym small and do hym to seethe in gode broth. Color it with safron and do therinne powdre fort.

It is a leek and mushroom dish that can be done a a soup, or simply as boild vegetables. I clean my mushrooms (usually the little brown ones) and slice them up (1/4" slices); then take 2 leeks, cut them open and clean them (thoroughly!) and cut them into shreds (again about 1/4" slices). I boil them in beef broth, vegetable broth will do for vegetarians. Add a pinch of saffron. 'Powdre fort is a spice blend. It might be available at Penzey's, I forget. But a quick and dirty substitute can be made with equal parts black pepper, ginger, and cinnamon. About 1/2 tsp will do. Cook until the mushrooms are cooked. If you serve as soup, French bread is excellent alongside.  

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My short answer is this:

I think that how we compensate our teachers is a direct reflection on how we value our children.

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